1/2 pint rice

1 quart milk

Yolks of 4 eggs

1 tablespoonful chopped parsley

1 teaspoonful salt

1 saltspoonful pepper

Wash the rice, put it in a double boiler with the milk; boil until the milk has been absorbed by the rice; add the yolks of the eggs, beaten, and the parsley, salt and pepper; mix and turn out to cool.

When cool, beat an egg without separating; add a tablespoonful of water. Form the croquettes into pyramids or cylinders, dip them in the beaten egg, roll them in bread-crumbs, and fry in hot oil (360 Fahr.) until brown. If eggs are expensive and scarce, the white of one egg may be beaten with a tablespoonful of water and used for dipping, instead of an extra egg.

These croquettes have meat value. They may be served plain or with cream or tomato sauce.